Traditional Chinese medicine classifies peas as neutral in nature and sweet in taste, affecting the spleen and stomach meridians. They benefit the spleen and stomach, generate fluids to quench thirst, and promote urination. They are primarily used to treat spleen deficiency, weakness, vomiting, and diarrhea. Spring peas are tender, fresh, and rich in nutrients with a delicious flavor. Beyond leading vegetables in protein content, fresh peas are packed with various vitamins, minerals, and dietary fiber, making them a low-fat, high-nutrient food.
Peas Excel in Eye Protection
As a spring seasonal vegetable, peas boast plump, bright green pods that are visually appealing. Rich in protein, they also contain significant amounts of carotene, dietary fiber, and vitamin A, offering therapeutic benefits for eye health. Additionally, their vitamin C content far exceeds that of dried peas.
Office workers who spend long hours in front of computers can stir-fry peas with carrots and corn for a delicious meal. Another recommended dish is braised rice with peas. Add peas to nearly cooked rice, stir, and continue cooking. Once done, mix in sliced onions and diced meat, then let it simmer briefly.
Broad beans make a delicious soup
Broad beans are sweet and neutral in nature, strengthening the spleen and nourishing the stomach. Rich in zinc, phospholipids, and choline, they also support brain health, making them especially suitable for intellectual workers.
Broad beans can be stir-fried, used in congee, or made into broad bean vermicelli egg soup: First stir-fry fresh broad beans until they change color and release their aroma. Add an appropriate amount of water, bring to a boil, and cook until the beans are almost tender. Then add soaked vermicelli noodles. After cooking for a while, pour in beaten eggs. Before serving, add a small amount of salt and chopped green onions.